I’m brand new to blogging, but definitely NOT brand new to bar-b-queing! I’ve been doing it for over 40 years now. During that time, I’ve heard sooooooo many times “Oh, you have to cook over charcoal to call it bar-b-que.” Or “What do you mean you finish up your brisket in the oven? Are you crazy!??” Or “You have to do it the old fashioned way, low and slow.”

But for all you folks out there who have struggled to bbq “the right way” and haven’t had success, then be relieved…..VERY relieved….to know that IMHO, the only hard and fast rule for cooking outstanding bbq is “Do it your way. Whateverworks for you is all you have to know!”

I can hear the sighs of relief already! LOL

Relax, sit back and have a good read or 3. I hope this blog will entertain as well as educate.

Now I don’t claim to be the best barbque guru in the world, k? But Sweetie and Bunny (my wife and 16 yo DS) sure like to scarf mine down. I use charcoal grills, my current favorite being the Weber Silver. A word of advice about the WS! It has TONS of accessories! A rotisserie, a smoker basket, coal holder baskets, a hover grill, temperature controllers, thermometers, and on and on and on! It’ll suck you in and turn a $99 grill into a $500 cooking system before you know it. No, don’t ask how I know! LOL I’ll get to that eventually. 🙂 I also have a very nice offset smoker made by New Braunfels that I like bunches and have got a couple of “hot-rod” mods on. Finally, I’ve got an electric smoker from Cajun Injector for making my Cajun pure pork smoked sausage.

OK, enough for 1st post. Laterz!

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2 thoughts on “Introduction”

I am curious to find out what blog system you are working with?
I’m experiencing some minor security issues with my latest site and I would like to find something more secure.
Do you have any suggestions?